Moong and tuvar lentils are roasted for two to three minutes in a pressure cooker that has been heated with ghee.
Add the ginger, salt, turmeric, red and green chili powders, as well as the salt. Mix well. For three whistles, add water, cover, and cook.
Ghee should be heated in a pan while the ginger, garlic, and cumin seeds are saute until fragrant. Toss in the onions and cook until translucent. Mix well before adding salt, turmeric, and chili powder. Cook the spices for 2 to 3 minutes, or until they are no longer raw.
Add the dal that has been previously boiled to this tempering and simmer for three to four minutes. Prepare the second tempering in the interim.
Ghee is heated in a pan with water. Mix well after adding the garlic cloves, asafoetida, and powdered Kashmiri red chilies. Prepare until it sputters.
Place the cooked dal in a serving bowl and top with fresh coriander. Serve hot after pouring the prepared tempering.
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